What’s for dinner tonight………. I hope!

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Well, I started off the New Year right by exercising but I gave in and had Mexican last night………. I am working on not feeling guilty about it because it’s Friday (a night we usually eat out or eat bad) and I plan on cooking a healthy meal!  Will bought a ton of quinoa from the bulk aisle at Whole Foods a while back and I have yet to really try cooking with it.  Quinoa provides a great source of protein, fiber, iron, and calcium so for all you vegetarians out there eat up!  Since I am a newbie to this magical grain I get a little nervous cooking with it, but a few weeks ago I broke myself in with a quinoa mac n’ cheese and it was great.  I will post that one later (since it is FILLED with cheese, and if I look at it I might want to make it right now!).  I plan on adding some Weight Watcher’s grilled shrimp to this meal so don’t miss that recipe below, enjoy.

 

Roasted Veggie Quinoa Salad recipe_image

*recipe can be found at The Talking Kitchen

  • 1 cup RINSED quinoa
  • 2 cups chicken stock
  • 1 tsp extra virgin olive oil
  • 4 cloves garlic, chopped
  • 1/2 tsp sea salt
  • 2 bell peppers, cubed
  • 1 zucchini, cubed
  • 1 squash, cubed
  • 1 red onion, cubed
  • 1 fennel bulb, cubed
  • 4 garlic cloves, whole
  • 1 Tbsp Herbs de Provence (see below for home recipe)
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp smoked salt
  • 1/2 lemon, juiced and zested
  • 2 Tbsp extra virgin olive oil
  • fresh herbs

 

Preparation:

Preheat the oven to 450º, or fire up the grill.

 

In a bowl, combine all the cubed veggies and toss with the Herbs de Provence, oil and salt. Place in a single layer on a lined baking sheet and bake for 30 minutes, flipping half way through. (or grill the veggies to your liking)

 

In a small saucepan, heat the oil over low heat and add the garlic, saute for 1 minute, then add the rinsed quinoa and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes. Turn off heat, let sit for 5 minutes and fluff with a fork.

 

In a serving bowl, combine cooked quinoa with roasted veggies. Add dressing, toss and enjoy hot, room temperature or cold!

 

 

Herbs de Provence

*recipe can be found at FoodNetwork

  • 2 Tbsp dried savory (omitting)
  • 2 Tbsp dried rosemary
  • 2 Tbsp dried thyme
  • 2 Tbsp dried oregano
  • 2 Tbsp dried basil
  • 2 Tbsp dried marjoram
  • 2 Tbsp dried fennel seed

 

Preparation:

In a small mixing bowl, combine all the ingredients together. Store in an air-tight container (in freezer).

 

 

Baked Shrimp in Lemony Garlic Sauce bakedshrimplemonygarlicsauce_n_lg

*recipe can be found at WeightWatchers

  • 1 1/4 lbs uncooked shrimp, peeled and deveined
  • 1 spray(s) cooking spray
  • 1/4 cup fresh lemon juice
  • 2 Tbsp light butter, melted
  • 3 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 3/4 tsp lemon pepper
  • 1/4 tsp ground red pepper
  • 2 Tbsp fresh parsley, chopped

 

Preparation:

Preheat oven to 425°F.

 

Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.

 

Bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately

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